Catch the Spoon

Whether you slather it with maple at Thanksgiving or bathe it in raspberry at Easter, glazed ham is a holiday tradition. But why save your ham for the holidays? Inspired by leftover baked ham in our freezer (not left from a holiday, I promise…) and a few random additions from our pantry, a “what on earth are we having for dinner?” night turned into a very delicious, quiet (because we were too busy eating to talk) meal. Since cous cous is not only a favorite but a pantry staple for us, that’s what we served our ham over this time around; next time, I think I’ll try it with some sage stuffing and possible a citrus sparkle.

Pan-Glazed Ham and Walnuts

Ingredients:

• 2 pounds baked ham
• 1/3 cup orange juice concentrate
• 3 tablespoons unsweetened strawberry jelly (we prefer Smucker’s Simply Fruit or Polaner All Fruit)
• 1 teaspoon garam masala
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon black pepper
• pinch cayenne pepper
• 1/2 cup walnut pieces

Cut ham into bite-sized cubes; set aside. In a large skillet, heat orange juice, jelly, and spices over low heat. Stir constantly until mixture is homogenous and starts to bubble. Add ham and stir to coat. Increase heat to medium-high and cook, stirring occasionally, about 20 minutes or until glaze has thickened considerably. Add walnuts and toss. Continue to cook 1-2 minutes or until ham and walnuts are thoroughly coated and no glaze remains in pan bottom. Serve immediately.